European Food Research and Technology最新文献_第8页

Bioactive capacity of peanuts with different coat colors 不同皮色花生的生物活性能力

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-11 DOI: 10.1007/s00217-024-04572-2

Gilson Gustavo Lucinda Machado, Ana Beatriz Silva Araújo, Ana Cristina Freitas de Oliveira Meira, Carlos Henrique Milagres Ribeiro, Ingrid Alves Santos, Lorrane Ribeiro de Souza, Elano Pinheiro Pereira, Eduardo Valério de Barros Vilas Boas

{"title":"Bioactive capacity of peanuts with different coat colors","authors":"Gilson Gustavo Lucinda Machado, Ana Beatriz Silva Araújo, Ana Cristina Freitas de Oliveira Meira, Carlos Henrique Milagres Ribeiro, Ingrid Alves Santos, Lorrane Ribeiro de Souza, Elano Pinheiro Pereira, Eduardo Valério de Barros Vilas Boas","doi":"10.1007/s00217-024-04572-2","DOIUrl":"10.1007/s00217-024-04572-2","url":null,"abstract":"<div><p>The present work aimed to evaluate three varieties of peanut (<i>Arachis hypogaea</i> L.) regarding the content of anthocyanins and total phenolics, antioxidant activity, phenolic profile and the alkaloids trigonelline and theobromine. The total phenolic content was analyzed by the Fast-Blue and Folin–Ciocalteau methods, while the antioxidant activity was analyzed by the β-carotene/linoleic acid, ABTS<sup>+</sup> and FRAP methods. The phenolic profile and alkaloids were determined using high performance liquid chromatography (HPLC–DAD-UV–Vis). Peanuts with beige shells stood out with higher antioxidant activity and total phenolic content, while peanuts with purple shells stood out with higher anthocyanin content. Eight phenolic compounds and the alkaloids trigonelline and theobromine have been identified in peanut varieties. However, only four phenolics (gallic, syringic, ferulic and transcinnamic acids), in addition to the two alkaloids, were identified simultaneously in the three varieties studied. Chlorogenic acid was absent in red and purple-seeded varieties, catechin and resveratrol in varieties with red and beige coats, and p-coumaric acid in those with beige coats. For the first time, trigonelline and theobromine were identified in peanuts. Therefore, the bioactive composition and antioxidant activity of peanuts depend on its genotype.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2745 - 2756"},"PeriodicalIF":3.0,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke 用快速热解液体烟熏处理牛里脊牛排的感官评估

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-09 DOI: 10.1007/s00217-024-04531-x

Xing Xin, Khadijehbeigom Ghoreishi, Sagar Mehta, Chathurika Samarakoon, Saeid Baroutian

引用次数: 0

Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches 通过分散处理确定两种商用高淀粉玉米淀粉中直链淀粉的链长分布

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-08 DOI: 10.1007/s00217-024-04564-2

Josué Moreno-Zaragoza, Tomy J. Gutiérrez, Luis A. Bello-Pérez

{"title":"Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches","authors":"Josué Moreno-Zaragoza, Tomy J. Gutiérrez, Luis A. Bello-Pérez","doi":"10.1007/s00217-024-04564-2","DOIUrl":"10.1007/s00217-024-04564-2","url":null,"abstract":"<div><p>An accurate characterization of the fine molecular structure of starch in terms of the chain length distribution (CLD) of amylopectin requires complete dispersion of the starch in a solvent, either buffer or water and the non-interference of this on the subsequent enzymatic debranching of starch with isoamylase (pretreatments before determining the CLD). In this study, the HYLON V and HYLON VII starches (commercial high-amylose corn starches) were selected, since high-amylose starches typically present difficulties in their dispersion and, therefore, the study of their fine structure can commonly present errors. The goal of this research was to study two water dispersion treatments (1. boiling water for 1 h and 2. autoclaving at 120 °C and 15 Psi for 15 min) to achieve a fast and reliable method of the fine structure of two high-amylose corn starches using high-performance size exclusion chromatography coupled with a refractive index detector (HPSEC-RID) and high-performance anion-exchange chromatography coupled a pulsed amperometric detector (HPAEC-PAD). The HPSEC-RID chromatograms of both starches showed better resolution using autoclaving than boiling water treatment. The two starches tested had higher amylose and degree of polymerization (DP) values utilizing the autoclaving than the boiling water treatment. However, no appreciable differences were observed in the CLD values employing HPAEC-PAD for either of the two water dispersion treatments. Lastly, the water dispersion treatment by autoclaving before enzymatic debranching is recommended to obtain a more accurate quantification of the amylose content of high-amylose starches.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2651 - 2657"},"PeriodicalIF":3.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples 用于干饭和熟饭样品分类的决策树学习模型的设计和性能分析

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-07 DOI: 10.1007/s00217-024-04555-3

Suman Kumar Bhattacharyya, Sagarika Pal

{"title":"Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples","authors":"Suman Kumar Bhattacharyya, Sagarika Pal","doi":"10.1007/s00217-024-04555-3","DOIUrl":"10.1007/s00217-024-04555-3","url":null,"abstract":"<div><p>Ensuring accurate classification of rice as either cooked or dry is vital for food safety, as improperly stored or cooked rice contain harmful bacteria, emphasizing the importance of maintaining and monitoring food safety standards. In the field of image analysis and food classification, classifying dry and cooked rice samples using photographs is an interesting but difficult task. The main challenge stems from the minute visual variations between cooked and dry rice, which has not always displayed distinct traits that are easily observable by machines. Hence, various machine learning algorithms were implemented to effectively mitigate this issue. However, the existing works have not analysed the physicochemical characteristics due to non-destructive type of experimentation method with image processing. To overcome this issue, this work develops the Classification and Regression Tree (CART) of Decision Tree Learning method for classifying the rice grain samples as dry or cooked based on the physicochemical characteristics such as morphological, texture and color features, which in turn gain an exhaustive facts of rice quality in diverse state. Initially, the images are captured, pre-processed and the features are extracted. From the extracted features, the rice samples are classified as dry and cooked using DT and the results are compared with the existing algorithms like K-Nearest Neighbour (KNN) and Support Vector Machine (SVM). The comparative analysis of these classification algorithms infers the outperformance of the DT learning model under morphological, texture and color features in terms of accuracy, error, precision, recall and F-score.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2529 - 2544"},"PeriodicalIF":3.0,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl Capparis masaikai Levl 酶水解物中风味肽的鉴定、特征和分子对接研究

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-05 DOI: 10.1007/s00217-024-04551-7

Xiangxi Zhang, Yangzong Zhuoma, Xingyan Duan, Xujia Hu

{"title":"Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl","authors":"Xiangxi Zhang, Yangzong Zhuoma, Xingyan Duan, Xujia Hu","doi":"10.1007/s00217-024-04551-7","DOIUrl":"10.1007/s00217-024-04551-7","url":null,"abstract":"<div><p><i>Capparis masaikai</i> Lévl is a Chinese native plant that ripe seeds are often used as a traditional Chinese medicine for their heat antidotes properties. The locals like to chew the seeds for their distinctive flavor “sweet water taste”. In this study, enzymatic hydrolysis, gel filtration chromatography, and reversed-phase high-performance liquid chromatography were used to extract, isolate and purify flavor peptides from the seed kernels of <i>Capparis masaikai</i> Lévl. Nano-LC−MS/MS was used to identify 219 peptides in total. Five new bitter peptides (HIGP, FHP, CFR, LYR and SFR) were screened by molecular docking. The results of molecular docking indicated that hydrogen bonds and hydrophobic bonds played essential roles in the binding of the five bitter peptides to T1R2-T1R3, T2R1 and T2R34. Phe75 and Glu74 on T2R1 and Arg373 on T1R2-T1R3 might be the critical amino acids in the binding site. The taste properties of the synthesized peptides were confirmed by sensory evaluation, and it was found that five peptides exhibited a specific sweetness inhibition. Not only do these results shed light on the interaction between flavor peptides and taste receptors, but they also help explain the “sweet water taste” of the seed kernels of <i>Capparis masaikai</i> Lévl. The results of this study help to explore the potential of flavor peptides in an enzymatic hydrolysate of <i>Capparis masaikai</i> Lévl seed kernels and broaden the diversity of flavor sources for the “sweet water taste”.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2445 - 2459"},"PeriodicalIF":3.0,"publicationDate":"2024-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional insights into broths in relation to elemental composition 从元素组成深入了解肉汤的营养成分

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-04 DOI: 10.1007/s00217-024-04556-2

Pavlína Kosečková, Ondřej Zvěřina, Katarína Letková

{"title":"Nutritional insights into broths in relation to elemental composition","authors":"Pavlína Kosečková, Ondřej Zvěřina, Katarína Letková","doi":"10.1007/s00217-024-04556-2","DOIUrl":"10.1007/s00217-024-04556-2","url":null,"abstract":"<div><p>Despite the popular claim that broths are a good source of essential elements, few studies have been devoted to clarifying this narrative. In fact, there is growing concern about the risk of ingesting toxic elements. This study focused on assessing the content of important elements (Ca, Cd, Cu, Fe, K, Mg, Na, and Pb) in various types of broths (beef, fish, poultry, pork, and vegetable). The samples (n = 30) included broths of different origins, including laboratory-prepared broths and broths prepared by professional cooks from Czech school canteens. The broths were evaluated as potential sources of essential elements in relation to their reference daily intake, as well as their potential toxicity risk in relation to Cd and Pb. Although significant variability was observed in the contents of the investigated elements, the results generally contradicted the popular narrative that broths are a good source of Ca, Cu, Fe, and Mg, as their contents did not achieve even 5% of the recommended daily intake. The amount of Ca in the broths was minimal even compared to the amount in tap water. The consumption of broths poses minimal risk regarding the presence of Cd and Pb.</p><h3>Graphic abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2545 - 2551"},"PeriodicalIF":3.0,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04556-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemo-sensory profile of white wines: importance of grape variety and aging technique 白葡萄酒的化学感官特征：葡萄品种和陈酿技术的重要性

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-03 DOI: 10.1007/s00217-024-04501-3

Rubén del Barrio-Galán, Héctor del Valle-Herrero, Marta Bueno-Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño

{"title":"Chemo-sensory profile of white wines: importance of grape variety and aging technique","authors":"Rubén del Barrio-Galán, Héctor del Valle-Herrero, Marta Bueno-Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño","doi":"10.1007/s00217-024-04501-3","DOIUrl":"10.1007/s00217-024-04501-3","url":null,"abstract":"<div><p>The grape variety and the different aging techniques used in the winemaking are key factors that can affect the chemical and sensory profile of wines and allow to differentiate from other wines. The aim was the chemical and sensory characterization of white wines elaborated with different grape varieties (<i>Verdejo</i>, <i>Sauvignon Blanc</i> and <i>Godello</i>) and with different winemaking techniques (aging on lees, oak barrel fermentation combined with aging on lees (FB + L), and without aging). The <i>Godello</i> wines had higher alcohol and polysaccharide content, terpene volatile groups and 2-phenyethanol which supply floral notes. The <i>Verdejo</i> wines had the highest content of total tannins, total polysaccharides, and ethyl esters, whiskey lactones and aldehydes, compounds that supply fruity, oak and some negative (bad smell) nuances respectively. The <i>Sauvignon Blanc</i> wines had the highest content of tartaric esters and flavonols, and volatile groups of alcohol acetates, C6 alcohols and aldehydes which supply fruity, herbaceous and some negative aromas, respectively. The FB + L technique contributed to the extraction of polysaccharides, phenols and volatile compounds from oak and lees, increasing the body, persistence and olfactory intensity due to the compounds provided by the oak wood. These wines had a similar content of terpenes than wines without aging, which can increase their sensory complexity.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1949 - 1958"},"PeriodicalIF":3.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04501-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140881736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Triple-CRISPRi-mediated down-regulation of the shikimate pathway branch genes for enhancing 2-PE biosynthesis in Saccharomyces cerevisiae 三重-CRISPRi-介导的莽草酸途径分支基因下调，促进酿酒酵母中 2-PE 的生物合成

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-02 DOI: 10.1007/s00217-023-04461-0

Shuaihu Fang, Xianghao Fan, Jinlan Li, Zijing Zhu, Pingping Huang, Xiaobao Qi

{"title":"Triple-CRISPRi-mediated down-regulation of the shikimate pathway branch genes for enhancing 2-PE biosynthesis in Saccharomyces cerevisiae","authors":"Shuaihu Fang, Xianghao Fan, Jinlan Li, Zijing Zhu, Pingping Huang, Xiaobao Qi","doi":"10.1007/s00217-023-04461-0","DOIUrl":"10.1007/s00217-023-04461-0","url":null,"abstract":"<div><p>The 2-phenylethanol biosynthesis in <i>Saccharomyces cerevisiae</i> is limited by multiple-branch metabolism in the shikimate pathway. In this research, a total of 4 × 4 (sites × genes) guide sequences from four branch genes (<i>TYR1</i>, <i>ARO8</i>, <i>AAT2</i> and <i>ALD3</i>) were designed. A single-gene down-regulation library of 4 × 4 <i>Saccharomyces cerevisiae</i> strains was constructed. By the assessment of gene expression level and 2-phenylethanol production, the optimal guide sequences of <i>TYR1</i>/<i>AAT2</i>/<i>ALD3</i> were identified. On these bases, we first developed a high-yielding 2-phenylethanol strain carrying triple-CRISPRi system for simultaneous three branch repression. The INVScI-<i>TYR1</i>.<i>AAT2</i>.<i>ALD3</i> successfully achieved the desired transcriptional repression effect and led to a 1.89-fold increase in 2-phenylethanol production compared to the starting strain. Triple-CRISPRi-mediated down-regulation of the shikimate pathway branch genes provided a convenient and efficient solution for the development of 2-phenylethanol high-yield <i>Saccharomyces cerevisiae</i> engineering strain.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1881 - 1890"},"PeriodicalIF":3.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Relationship among EPR oxidative stability and spectrophotometric parameters connected to antioxidant activity in beer samples EPR 氧化稳定性与啤酒样品中与抗氧化活性相关的分光光度参数之间的关系

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-30 DOI: 10.1007/s00217-024-04525-9

Maria Cristina Porcu, Angela Fadda, Daniele Sanna

{"title":"Relationship among EPR oxidative stability and spectrophotometric parameters connected to antioxidant activity in beer samples","authors":"Maria Cristina Porcu, Angela Fadda, Daniele Sanna","doi":"10.1007/s00217-024-04525-9","DOIUrl":"10.1007/s00217-024-04525-9","url":null,"abstract":"<div><p>A relationship between EPR and spectrophotometric parameters related to beer staling and antioxidant activity, was identified. AUC (area under the curve), intensity at 150 min (T<sub>150</sub>), radical scavenging activity (RSA), total phenolic compounds (TPC), hydroxyl radical scavenging capacity (HRSC) and one parameter linked to staling degree of beers (thiobarbituric index, TBI) were related. Temperature was modified to find the proper working conditions for EPR spin-trapping experiments and it was found that it affected the kinetic of PBN adduct evolution. For the samples reaching a maximum intensity signal, the higher the heating temperature, the shorter the time interval needed to reach it. No linear relationship was detected among parameters obtained with EPR spin trapping experiments and RSA, TPC, TPI, and HRSC when correlating one parameter with another. On the contrary, a good linear relationship was found among AUC or T<sub>150</sub> and a combination of RSA, TPC, TPI, and HRSC (<i>R</i><sup>2</sup> = 0.9562 and 0.9694, respectively). The goodness of fit increased to <i>R</i><sup>2</sup> = 1 when a combination of AUC and T<sub>150</sub> was related to a combination of RSA, TPC, and TPI, and HRSC.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2123 - 2132"},"PeriodicalIF":3.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04525-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread 紫花苜蓿种子在提高小麦粉营养成分、流变特性以及标准面包和酸面包工艺质量方面的潜力

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-30 DOI: 10.1007/s00217-024-04554-4

Marijana Djordjević, Radosław Spychaj, Ewa Pejcz, Miljana Djordjević, Zita Šereš, Dragana Šoronja-Simović, Olivera Šimurina

{"title":"Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread","authors":"Marijana Djordjević, Radosław Spychaj, Ewa Pejcz, Miljana Djordjević, Zita Šereš, Dragana Šoronja-Simović, Olivera Šimurina","doi":"10.1007/s00217-024-04554-4","DOIUrl":"10.1007/s00217-024-04554-4","url":null,"abstract":"<div><p>The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional composition (protein, lipid, starch, total dietary fibre), mineral profile, total phenolic content and antioxidant activity (ABTS, FRAP), and Mixolab rheological properties while the corresponding standard and sourdough breads were evaluated regarding physical and textural characteristics (specific volume, hardness, cohesiveness, springiness, gumminess, chewiness). The alfalfa flour inclusion resulted in increased protein (11.64–14.87%) and total dietary fibre (1.65–5.82%) contents in all blends, regardless of the alfalfa flour type but in a higher extent with 10 g/100 g inclusion level. Blends were characterised by improved mineral profile, total phenolic content (37.57–162.35 mg GAE/100 g) and antioxidant properties (ABTS: 4.37–232.79 µmol TE/100 g, FRAP: 138.05–539.16 µmol TE/100 g) particularly when non-germinated alfalfa flour in quantity of 10 g/100 g was used. Dough rheological properties were not significantly affected by the alfalfa flour type, whilst higher alfalfa flour inclusion level prolonged dough development time. Increased specific volume (2.63–3.62 cm<sup>3</sup>/g) with decreased crumb hardness (3.82–1.68 N) was recorded upon alfalfa flour incorporation and was more pronounced for sourdough bread. Overall nutrient composition of blends and technological features of the resulting breads were enhanced by alfalfa flour addition.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2515 - 2528"},"PeriodicalIF":3.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0